Shakshouka – eggs poached in a spicy tomato sauce – is one of our favourite Sunday brunches. It’s a good, quick supper too, and something I’ll think to make when feeding two.

When that’s the case, I preheat the oven to 350°F (180°C) and make the sauce in my cast iron frying pan. After cracking the eggs over the sauce, I pop the frying pan in the oven (uncovered) for about five minutes until the eggs are cooked through.